Chana Pulao Recipe (Chickpea Rice)

Enjoy the airy texture of this Chana pulao, which is not only delicious but also easy to make. With a cooking time of around an hour on the stovetop, it’s an ideal choice for those busy weeknights when you want something tasty without spending too much time in the kitchen. Best to serve with Aloo Gosht or Shami Kebab.

For additional pulao inspiration, try Chicken Pulao, Biryani Pulao, Vegetable Pulao, or the people’s favorite Peas Pulao (Matar Pulao).

Growing up in a Pakistani household in Karachi. I fondly recall the lunchtime rituals when my mother would prepare Chana pulao, accompanied by chicken Karahi, raita, and salad. This delightful meal was often enjoyed after returning from school, and those cherished moments remain etched in my memory, bringing a sense of warmth and nostalgia. I know many of you will relate to this. I am happy to hear you in the comment section.

What is Chana Pulao?

Chana pulao, or Chickpea pulao, is a popular rice dish celebrated for combining boiled chickpeas and aromatic whole spices.

This dish is deeply rooted in the culinary heritage of Pakistan and India, typically savored during lunch or dinner. Comfortably paired with aromatic curries and tender kebabs. People call it by various names such as chole pulao, chanay ka pulao, or Kabuli chana pulao. It's nomenclature reflects the diverse regional influences across the subcontinent.

It is particularly popular during festive occasions. Traditionally prepared in a large cauldron, or Daig, which enhances its delightful taste and captivating aroma.

As a one-pot meal, I have endeavored to recreate the unique daigi flavor of chana pulao in my kitchen. Finding that it is both straightforward and easy to prepare by adhering to a few key steps.

Is it a Pakistani or Indian Chickpea Pulao Recipe?

This dish is renowned across the sub-continent, with each country preparing it to reflect its unique regional flavors. In this version, I aimed to blend the distinct tastes of both Pakistani and Indian cuisines and once you will try this recipe, you will have the best version of chana pulao.

The recipe of Pakistani and Indian chana pulao varies in terms of making. Some people make it spicy and prepared with a combination of chana curry. You can also make it with the strong flavor of whole spices by directly adding boiled chickpeas to steam with rice.

I intended to lift the signature flavor of boiled chickpeas along with whole spices and birista (crispy fried onion) to steam with rice.

Why Do I Love This Pilaf?

There are countless reasons to adore this pilaf. Here I mentioned few insights drawn from my own experiences and best practices.

• First and foremost, It's easy to prepare within an hour if you have stored boiled chickpeas.
• Additionally, it can be made in advance, allowing you to serve it effortlessly at lunch or dinner.
• This rice dish pairs beautifully with a variety of main courses. I can confidently say it has become a beloved favorite among families—children especially enjoy it!
• The preparation is straightforward, requiring only a handful of pantry staples.
• To wrap things up, this is a simple one-pot rice dish that I made effortlessly on the stovetop.

Moreover, it pairs wonderfully with a variety of traditional Pakistani and Indian dishes. Infused with a touch of spice and bursting with flavor from whole spices, the rice is cooked alongside boiled chickpeas, using the broth I reserved from the chickpeas. This dish is incredibly comforting and satisfying, making it a great option for both vegetarians and non-vegetarians alike.

Chana Pulao Ingredients

Rice: For this dish, 2 cups long-grain Basmati rice is recommended, and it's best to soak it for about 10 minutes before cooking. If you don't have Basmati on hand, Jasmine rice can serve as a suitable alternative.

Chickpeas: You'll need 2 cups of boiled chickpeas for this recipe. If you're starting with dried chickpeas, you can find a complete guide on how to cook chickpeas on the stovetop.

Whole Spices: The whole spices required include ½ teaspoon of cumin seeds, 6 cloves, 15 black peppercorns, 5 green cardamom pods, 2 bay leaves, and 5 cinnamon sticks to enhance the flavor profile.

Cooking Oil: For cooking, any vegetable or canola oil works well, but you can also opt for ghee if you prefer a richer taste.

Chickpea Broth: Make sure to save the water from the boiled chickpeas, as it can be used as broth. If you don't have that, chicken stock or plain water can be used instead.

Ginger garlic: Fresh ginger garlic paste is essential for sautéing the chickpeas, adding a wonderful aroma and flavor to the dish.

Seasoning: A combination of salt, red chili powder, and coriander powder will elevate the taste beautifully.

Yogurt: Using yogurt in the pulao not only adds a delightful savory flavor but also pairs wonderfully with fried onions, known as birista, for an extra layer of taste.

Birista: It’s a crispy fried onion, a traditional topping that can be sprinkled on the rice while it steams or used as a garnish when serving.

Lemon [optional]: Squeezing fresh lemon into rice will introduce a zesty tang that perfectly complements the dish.

How to Make Chana Pulao

Preparation of Chickpeas
Let’s start to make chana pulao by heating some oil in a pan and adding whole garam masala, which includes cumin seeds, black pepper, cloves, green cardamom, and a cinnamon stick. Allow these spices to pop for a few seconds until they release their delightful aroma. Once fragrant, incorporate ginger garlic paste and sauté it on high heat for a moment.

Next, season with red chili powder, coriander powder, and salt, stirring for a few minutes until the oil begins to rise to the surface. Then, add yogurt and continue to stir for a few minutes to ensure the flavors meld together.

Gently fold in the boiled chickpeas and mix them into the curry, adding either chana stock or chicken stock or plain water.

Cover the pot and let it simmer on medium-high heat for about 10 minutes.

[Note]: Remember to check the salt levels since both the broth and boiled chickpeas can be quite salty.

Rice Preparation:
For the rice, rinse it thoroughly in a bowl and soak it for 15 minutes.

Assembling Rice and Chickpeas:
Once the chickpeas have simmered for 10 minutes, add the soaked rice along with some salt to the same pot. Carefully mix everything with a spoon, then cover the pot and cook for 15 minutes.

Start with 5 minutes on high heat, then reduce the heat to medium-low for the remaining 10 minutes.

Steaming (Dum):
After the rice has cooked for 15 minutes, drizzle some lemon water over it, sprinkle birista (brown onions), and cover the pot again.

Allow it to steam on extremely low heat for an additional 10 minutes, this technique is known as Dum, which helps to infuse the flavors and achieve a perfect texture of fluffy rice.

Now the pulao is ready to serve! Take it out in your presentation platter and topped with finely chopped crispy brown onions.

Best Chana Pulao Tips & Secrets

• Don’t overcook and undercook the chickpeas: My recommendation is to use the 100% cooked chana to make the pulao. For the best results, follow the guide to boil chana on the stovetop.
• Don’t oversoak the rice: 10 to 15 minutes are fine for Basmati rice.
• Whole spices are essential for achieving the distinctive flavor of chana pulao, so don’t skip them.
• Use the water from cooked chana (chickpea broth) to make it more flavorful and tastier.
• To ensure your rice turns out fluffy, always adhere to the correct water-to-rice ratio during cooking.
• For that authentic Daigi taste, use Birista onions.
• Steaming the rice on low heat for about 10 to 15 minutes can help achieve a fluffy, non-sticky texture.
• Don’t spoon out rice right after cooking. Give it 5 to 10 minutes to settle the heat.
• Once the rice has rested, gently fluff it with a flat spoon after 10 minutes to separate the grains nicely.

How to Reheat Chana Pulao

Reheating pulao is easy; if it's been in the refrigerator, just microwave for about 2 to 3 minutes.

For frozen pulao, make sure to thaw it first, then microwave it for around 3 minutes. However, for the freshest taste, using a skillet on the stovetop is the way to go. Start by heating the pan and adding a splash of water, then immediately add the rice. Gently stir it and cover it with a lid. Keep the heat high for 2 minutes, then reduce it to low. Let it steam for another 5 minutes to enhance the flavor of the rice.

Serving Idea

Pulao is a delightful dish that pairs wonderfully with various curry or gravy recipes. You might consider serving it alongside options like korma, Stew, Keema, Koftay, or lamb Saag for a delicious meal.

Additionally, you can enhance your dining experience by including seekh kabab, chapli kabab, bihari kabab, chicken boti or Shami kabab as accompaniments.

There's something truly comforting about adding a drizzle of green biryani raita over chickpea rice, making it a perfect combination. This stovetop method is especially good for reheating frozen chana pulao.

Q & A